Classic chicken tetrazzini with mushrooms and peas

I always think of chicken tetrazzini as the culinary equivalent of a warm hug. Today’s version leans into that cozy vibe with **mushrooms**, peas, and a silky, cheesy sauce that bubbles at the edges and smells like Sunday afternoons. I learned to make this when I needed a dinner that fed a crowd without fuss — and somehow everyone ate seconds, even the kid who swore she didn’t like mushrooms. Follow along and I’ll show you how to coax creamy sauce, tender chicken, and golden breadcrumb crunch into one satisfying bake. This dish comforts the soul and uses ingredients you can grab at any grocery store.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes (sauce + bake)
• Total Time: 55–60 minutes

Why This Recipe is Awesome

This classic hits every cozy note: creamy sauce, tender shredded chicken, earthy mushrooms, and bright little pops of sweet green peas. It browns beautifully on top, gives you that irresistible sizzling sound when it comes out of the oven, and plays well for weeknights or potlucks. It’s so easy even your oven can’t mess it up — and the textures range from silky sauce to crunchy breadcrumbs, which keeps every bite interesting.

Ingredients

For the Main Dish:

• 12 oz dried spaghetti or linguine (broken into 3–4 inch pieces)
• 1 lb cooked chicken, shredded (rotisserie works great)
• 12 oz cremini or white button mushrooms, sliced
• 1 cup frozen peas, thawed
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup grated Parmesan cheese (plus extra for serving)
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (optional for topping)
• 2 tbsp olive oil (for sauté and breadcrumbs)

For the Sauce / Garnish (if applicable):

• 2 tbsp chopped fresh parsley for garnish
• Optional squeeze of lemon or pinch of red pepper flakes for brightness

How I Make It

Step 1:

I preheat the oven to 375°F. While it warms, I bring a large pot of salted water to a boil and cook the pasta until it cooks al dente — about 8–9 minutes depending on the package. Drain and toss the pasta with a drizzle of olive oil so it doesn’t clump. The steam smells like dinner, and that little noodle bounce tells you it’s ready.

Step 2:

I heat a large skillet over medium-high heat and add 2 tbsp butter plus 1 tbsp olive oil. When the butter foams, I add the chopped onion and sauté until translucent and fragrant — about 4 minutes. Then I add the sliced mushrooms and a pinch of salt. The mushrooms start to sizzle and give off a nutty aroma as they brown; I let them take color for about 6–8 minutes.

Step 3:

Next I stir in the minced garlic for 30 seconds, then sprinkle the 1/4 cup flour over the veg and cook the raw flour taste out — about 1 minute. I slowly whisk in the 2 cups chicken broth and 1 cup milk, scraping up any browned bits. The sauce thickens into a glossy, smooth béchamel-like base. I fold in the shredded chicken, 1 cup Parmesan, 1 cup peas, and thyme, then season generously with salt and black pepper. The kitchen smells rich and buttery now.

Step 4:

I combine the sauce with the drained pasta in a large bowl or right in the pot, then transfer everything to a buttered 9×13-inch baking dish. I mix the panko with 1 tbsp olive oil and sprinkle it over the casserole along with a dusting of extra Parmesan. I bake at 375°F for 20–25 minutes, until the top turns golden and the edges bubble. Look for browned spots and hear that satisfying bubble sound — that’s your cue.

Step 5:

I let the tetrazzini rest for 5 minutes before serving so the sauce settles and slices hold together. I finish with a sprinkle of chopped parsley and, if I’m feeling fancy, a few lemon zest flakes for brightness. Serve hot and watch the gratin crust crackle when you spoon it onto plates.

Pro Tips

• Use rotisserie chicken to save time and add flavor — shred it while it’s still warm for easier shredding.
• Don’t overcook the pasta; undercook by a minute since it will finish in the oven and avoid mushy noodles.
• Brown the mushrooms well — that caramelization adds deep umami that makes the sauce sing.
• If the sauce seems too thin, simmer 1–2 minutes longer to reduce; if too thick, whisk in a few tablespoons of broth.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded turkey for a great post-holiday dinner; flavor stays similar.
• Use Greek yogurt or light cream in place of whole milk for a lighter sauce; expect slightly tangier flavor and less silkiness.
• For a dairy-free option, use coconut milk and nutritional yeast for savory depth; the texture loosens a bit but stays comforting.
• Substitute gluten-free pasta and use a gluten-free flour blend to keep this gluten-free.

Variations & Tips

• Spicy twist: add 1/2 tsp red pepper flakes or diced canned chipotle for heat.
• Kid-friendly: leave out the pepper flakes and use mild cheddar instead of Parmesan.
• Vegetarian: replace chicken with roasted cauliflower or extra mushrooms and use vegetable broth.
• Herbed version: fold in fresh basil or tarragon right before baking for bright, fresh notes.
• Crunchy finish: swap panko for crushed butter crackers for nostalgic diner vibes.
• One-pot shortcut: cook pasta in the broth until almost done, then finish with milk and cheese to cut a step.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Add an extra 5–10 minutes to the bake time if baking straight from the fridge. Reheat leftovers in a 350°F oven until warmed through or microwave individual portions.

Can I double the recipe?

Sure thing. Use a larger baking dish (half-sheet) and expect an extra 10–15 minutes of bake time — watch for bubbling edges and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for a bubbling sauce around the edges, a golden-brown breadcrumb topping, and steam rising when you tent the dish open. The center should feel set, not soupy.

What if I don’t have ingredient X?

No worries — swap frozen peas for canned (drained) or use green beans. If you lack fresh mushrooms, use canned sliced mushrooms and sauté briefly to warm them up before adding to the sauce.

How I Like to Serve It

I serve this tetrazzini with a simple green salad dressed in lemon vinaigrette to cut the richness, and a crisp white wine or iced tea. It plays beautifully at weeknight dinners and shows up like a champ at potlucks or holiday buffets. In winter, I pair it with roasted root veggies; in spring, I add a bright citrus salad to lift the plate.

Notes

• Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through for best texture.
• Cook chicken to a safe internal temp of 165°F if you cook it yourself.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!